Cozy up with this creamy broccoli cheddar soup—rich, cheesy, and loaded with tender broccoli. A quick, comforting classic perfect for lunch or dinner!
Ingredients You’ll Need
Every ingredient in this Broccoli Cheddar Soup has a purpose, even if the list is refreshingly simple. The combination of dairy, veggies, and a touch of pantry staples creates a symphony of flavors and the creamiest texture you’ll ever dip a spoon into.
- Unsalted butter: The foundation for a luscious, creamy soup; use unsalted to control the seasoning.
- Onion: Chopped small for a sweet flavor base without overpowering the soup.
- Garlic: Just enough to add a lovely aroma and earthy depth.
- All-purpose flour: This creates the roux that thickens the soup, giving it that dreamy, silky body.
- Vegetable broth: Adds a light, savory note and thins the soup to the perfect consistency.
- Whole milk: For ultimate creaminess without heaviness; you’ll notice the difference.
- Fresh broccoli florets: Chop them small so they cook quickly and evenly—fresh broccoli ensures vibrant color and flavor.
- Shredded carrots: They bring a touch of sweetness and beautiful color contrast in every bowl.
- Sharp cheddar cheese: The star of the show—choose a sharp variety for the boldest cheesy flavor!
- Salt and black pepper: Essential seasonings to lift all the other ingredients.
- Ground nutmeg (optional): A tiny pinch adds just the right hint of warmth in the background.
How to Make Broccoli Cheddar Soup
Step 1: Start with a Flavorful Base
Begin by melting the unsalted butter in your largest, coziest soup pot over medium heat. Add the chopped onion and sauté until it turns soft and translucent—about 4 to 5 minutes. This gentle cooking step helps create a sweet, aromatic foundation for the Broccoli Cheddar Soup, so don’t rush it!
Step 2: Add the Garlic and Make Your Roux
Sprinkle in the minced garlic and let it sizzle for about 30 seconds, just until fragrant. Next, whisk in the all-purpose flour. Stir constantly for 1 to 2 minutes; you’re building a roux here, which thickens the soup and gives it that creamy, luxurious texture everyone loves.
Step 3: Whisk in Broth and Milk
Slowly pour in the vegetable broth while whisking nonstop to avoid any lumps, then add in the whole milk. Keep stirring—the mixture should become silky smooth. This is the base that will cradle all your veggies and cheese.
Step 4: Simmer with Veggies
Add in the chopped broccoli florets and shredded carrots, then give everything a good stir. Cover your pot and let the soup simmer gently for 15 to 20 minutes, or until the broccoli and carrots are perfectly tender. This is when the flavors really meld together, creating that classic Broccoli Cheddar Soup taste.
Step 5: Stir in the Cheddar and Seasonings
Reduce the heat to low before slowly folding in the shredded sharp cheddar cheese. Stir constantly as it melts into a gloriously creamy consistency. At this point, season the soup generously with salt and black pepper. A little pinch of ground nutmeg, if you’re feeling adventurous, brings just a whisper of warmth in every spoonful.
Step 6: Choose Your Texture
For extra-smooth Broccoli Cheddar Soup, use an immersion blender to puree some or all of the soup right in the pot—totally up to your preference. Or, simply leave it chunky for a more rustic, hearty feel. Either way, you’re in for a treat!
How to Serve Broccoli Cheddar Soup
Garnishes
Pile on some extra grated cheddar, a sprinkle of fresh cracked pepper, or crunchy croutons for added texture and flavor. Fresh herbs like parsley or chives are totally optional but make your bowl look like a masterpiece worthy of Instagram.
Side Dishes
Broccoli Cheddar Soup pairs beautifully with a side of warm, crusty bread—think a classic baguette or a homemade sourdough—for dipping and scooping up every last bit. If you want to up the comfort factor, try serving it in a bread bowl or alongside a fresh, green salad to balance out all that glorious richness.
Creative Ways to Present
Turn your soup into a showstopper by serving it in mini bread bowls for dinner parties, or top each bowl with a few roasted broccoli florets and a swirl of cream. For extra cheesiness, broil individual soup cups with a slice of cheddar over the top for a golden, bubbly crust that’s irresistible.
Make Ahead and Storage
Storing Leftovers
Once your Broccoli Cheddar Soup has cooled, transfer it into an airtight container and pop it in the fridge. It will keep well for up to 3 days—the flavors deepen delightfully overnight, making leftovers just as delicious as the day you made it!
Freezing
Broccoli Cheddar Soup can be frozen, although the texture may change a bit due to the dairy. To freeze, let the soup cool completely, then portion it into freezer-safe containers. It can be stored for up to 2 months. Thaw overnight in the fridge before reheating for best results.
Reheating
To reheat, simply warm the soup gently on the stove over low heat, stirring frequently to prevent any splitting or graininess. If the soup has thickened too much, stir in a splash of milk or broth to restore its creamy consistency.
FAQs
Can I use frozen broccoli instead of fresh?
Absolutely! You can swap in frozen broccoli florets if that’s what you have on hand. Just use about the same amount and add it directly to the pot—it will cook up perfectly and save a little prep time too.
Which cheddar cheese works best for Broccoli Cheddar Soup?
Sharp cheddar delivers that classic, tangy flavor that really defines Broccoli Cheddar Soup. For a bolder taste and super-melty texture, grate your own cheese from a block rather than using pre-shredded varieties.
Is it possible to make this soup gluten-free?
You sure can! Just substitute the all-purpose flour with your favorite gluten-free flour blend (or even cornstarch). The soup will still thicken nicely and taste fantastic.
How do I prevent the cheese from clumping or becoming grainy?
Always reduce the heat to low before adding the cheese, and add it gradually while stirring constantly. Avoid letting the soup boil after the cheese goes in; gentle heat ensures a smooth, creamy result.
Can I make Broccoli Cheddar Soup vegan?
Yes! Swap the butter for plant-based margarine, use your favorite unsweetened plant milk, and try a vegan cheddar-style cheese. The method stays the same, and you’ll still end up with a bowl of cheesy, broccoli-packed goodness.
Final Thoughts
I can’t recommend Broccoli Cheddar Soup enough—it genuinely brightens any dreary day and sparks serious joy at the dinner table. Pour yourself a steaming bowl, gather your favorite people, and let this cozy classic become a new staple in your kitchen. Happy cooking and even happier eating!
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Broccoli Cheddar Soup Recipe
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Cozy up with this creamy broccoli cheddar soup—rich, cheesy, and loaded with tender broccoli. A quick, comforting classic perfect for lunch or dinner!
Ingredients
Vegetables
- 3 cups fresh broccoli florets, chopped small
- 1 cup shredded carrots
- 1 small onion, chopped
- 2 cloves garlic, minced
Dairy & Cheese
- 4 tablespoons unsalted butter
- 2 cups whole milk
- 2 cups shredded sharp cheddar cheese
Pantry Staples
- 1/4 cup all-purpose flour
- 2 cups vegetable broth
- Salt and black pepper, to taste
- Pinch of ground nutmeg (optional)
Instructions
- Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the chopped onion and cook, stirring occasionally, until translucent and soft, about 4–5 minutes. Add the minced garlic and cook for an additional 30 seconds, until fragrant.
- Make the Roux: Sprinkle in the all-purpose flour and whisk constantly, allowing it to cook for 1–2 minutes. This forms a roux, which will help thicken the soup, and removes the raw flour taste.
- Add Liquids: Slowly pour in the vegetable broth while whisking to avoid lumps. Next, add the milk and continue to whisk until everything is well combined and smooth.
- Cook Vegetables: Bring the mixture to a gentle simmer. Stir in the chopped broccoli and shredded carrots. Cover the pot and simmer for 15–20 minutes, until the vegetables are tender but not mushy.
- Add Cheese: Lower the heat to low and add the shredded cheddar cheese gradually, stirring until it’s fully melted and the soup is creamy.
- Season and Blend: Season the soup with salt, black pepper, and a pinch of ground nutmeg if using. For a smoother soup, use an immersion blender to blend to your desired consistency, or leave it chunky for more texture.
- Serve: Ladle the hot soup into bowls. Serve with crusty bread or in a bread bowl for a truly comforting meal.
Notes
- If you like a chunkier soup, skip the blending step or only partially blend.
- Freshly shredded cheddar melts better and makes the soup smoother—pre-shredded cheese can lead to graininess.
- For extra richness, substitute part of the milk with heavy cream.
- This soup reheats well, but add a splash of milk when reheating to return it to the right consistency.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 310
- Sugar: 8g
- Sodium: 690mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 55mg